Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1887-09-30
HOW TO MAKE LELLlES.


L
| fenced Housckcopers.
In no part of the preserving does
the inexperienced housewife have as
many discouraging failures rs in tho
making of jelly. She follows the rule
explicitly given her by woman who is
famous for making clear, firm jelly,
but even then does not succeed, and
she wonders why 1t is. The experienced
housewife comforts her with: "I had
Just such u time when | first undertook
to mako it; don't get discouraged;
you'll get the knack of it by and by; it
needs just so much practice" This is
poor consolation to her, after wasting
time, labor and fruit, to be told, that if
she lives long enough, and throws
away enough of time, labor, etc, sho
will succeed in the end. The house,
wife told her to boil it probably ten or
fifteen minutes, and is surprised when
told that by following this rule, she
does not succeed. The neighbor hero
says: "pm not so sure about the time,
for you see / never go by time; am so
used to making it that know when
it is done by looking at it." A few
more consolingremarks
A young housckceper writes to ono
of our household publications: "Will
some ono tell me what is the matter
with my jelly, which isn't jelly at all"
and received in reply, from one house,
wife: "You haven't boiled it cnough;"
and from another, "You have boiled
IL too much" Now she knew that ono
or the other of these two things she had
done, and her object in asking tho
question was to try and find out which;
but she is no nearer the truth than she
was before asking, and the would-bc
jelly is very likely long ere this thrown
away as n miserable failure. She evil
IDENTIFY expected that they would tell
her just how long she ought to have
boiled it, which they, not knowing the
kind of fruit she had used, could not
do, but gave her their answers accord
ing to their own individual Judgment.
Some housewives contend that the
chief art in making jelly is to boil it
continuously, slowly and gently, for
half an hour, while others aver that the
best jellies are boiled about five min
utes. 1t is hard for the housewife
having such rules before her to know
which to follow, and the most sensible
thing for her to do is to follow neither.
There can be no rule us to the boiling
time of jellies, as it must depend upon
what kind of fruit is used. The juice
of some fruit, such rs the ounce, coa-
gulates in much less time than tho
juice of others, consequently it requires
less boiling. Then, again, some house
keepers use more sugar than others,
which also makes n great difference in
the time of boiling. The only reliable
rule to follow, and one that never fails,
is the old-fashioncd molasscs.candy
test, of dropping a spoonful into cold
water, or upon cold plate, and if it
''jells" it is done, but if it doesn't it
requires more boiling.
In extracting the juice some use
little water to hasten the process, and
with the larger fruit, such as apples,
etc, this is very good, but with tho
smaller fruits (with the exception of
the gooseberry, which is said to be bet
ter with little watcr) no water should
be used. Pick the berries over care
fully, put in an earthen or crockery
dish, mash well, cover, place in ket-
tie of boiling water, and keep it boiling
until all the juice is extracted. Remove
from the fire, strain through n fine
sieve or flannel bag. The best author
tiles say that to have clear jelly it
should be allowed to drain slowly
through flannel bag without squecz-
ing it, as the squeezing is apt to make
it muddy. In the amount of
sugar to be used, housewives differ,
but the majority agrees that a cupful
of sugar to n cupful of juice is the right
proportion, though in the case of black
berries and whOrtleberries, little less
sugar can be used. Put juice and sugar
in kettle, and boil, removing carefully
the scum as it arises, until it is done.
Place in jars or tumblers and put away
to cool. The old way of putting a
piece of paper soaked in brandy on top
of the jelly, and pasting over the top of
the glass paper cover, is fast going
out of use. Cotton batting is an eX-
cellent thing for covering these tumb-
lcrs, used in the same way as for pre-
serves. Melted paratline is used with
good success for the covering of jcllies,
and for durability and cleanliness
should commend itself to all
house-keepcrs, Melt the parafline,
and when the jellies are cold, pour
it over the tops, and in little while it
will form n thin crust. Over this,
across the mouths of the tumblers, tic
paper covers, to keep out the dust, and
put your jellies away. Wheu they arc
wanted for use the parafline can be
very easily removed, and can be put
away for use again, for the same para
fine can be used number of times.
Perhaps many housekeepers do not
know that green grapes make much
nicer jelly than ripper ones. They
should be picked just before they COM
mencc to turn. They make beauti-
full, clear jelly, and have delicious
flavor, that the ripe ones do not pos
sess. Another nice jelly is made from
onc-half whortlcbcrrics (hucklcbcr-
ries) and one-half green grapes. Dos
ton Budget.
Saving Clover Seed.